drinks

How-to Make A Chicago Style Cheesecake with Eli’s

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You know what a New York style cheesecake is, but what about Chicago-style? We promise it’s not covered in tomato sauce. It’s rich, creamy, and has an all-butter cookie shortbread crust. Diana Moles, the VP of Research & Development at Eli’s Cheesecake, shows us how to make this legendary cheesecake made famous by Eli Schulman at his Chicago steakhouse in 1980.

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How-To Make Confetti Birthday Cake

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What’s the perfect birthday cake? The confetti cake. Hands down. With layers of vanilla cake and meringue-based frosting, plus tons of rainbow sprinkles, you’ll never go for a store bought cake again. Pastry chef Caroline Schiff, shows us how to make this birthday classic and shares some of her best cake decorating secrets. Whether you’re 5 years old or 70, everyone loves a confetti cake.

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How-To Make Khoresh-e Fesenjan

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Khoresh, a generic term for stewed dishes, is a staple of Iranian cuisine. One of our favorites is fesenjan, a walnut and pomegranate stew that has the perfect balance of savory and sweet.

Farideh Sadeghin, MUNCHIES culinary director, learned how to make fesenjan from her father, the king of khoreshes, and shares his recipe with us in the Test Kitchen. She serves her fesenjan over steamed basmati rice with pomegranate seeds, but if you really want to do it the right way, serve it with tahdig, the layer of crispy browned rice at the bottom of the pot.

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How-To Make Classic-Style Pork Gua Bao

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Chef Bao Bao of Greenpoint restaurant Baoburg shows us how to make pork gua bao in the MUNCHIES Test Kitchen. These perfectly steamed buns are light, fluffy, and filled with sweet and savory slow-cooked pork belly.

Born and raised in northern Thailand, Chef Bao Bao grew up eating bao and calls them “genius.” We agree. They’re a perfect snack (or meal) any time you’re hungry.

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How-To Make Chocolate Mousse with Matty Matheson

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Order today and cook a MUNCHIES Meal Kit recipe along with Matty:

It’s all about mouthfeel with desserts. And Matty is here to show you how to make a light, airy chocolate mousse.

This easy-as-hell dessert is perfect for every celebration and doubles as a nice little workout for your egg-beating and cream-whisking muscles. Make sure you top it with some whipped cream and crushed graham crackers because “Just eating chocolate mousse is too good. It will fuck you up.”

“Be the superstar you were meant to be: make this chocolate mousse.”

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WATCH NEXT: Matty Matheson Cooks a Steak Sandwich –

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How-To: Make Kimchi at Home with Deuki Hong

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In this episode of How-To, chef Deuki Hong teaches us how to make the traditional fermented Korean staple, kimchi.

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How-To: Make a Veggie Burger with Cara Nicoletti:

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How-To: Make Ghormeh Sabzi

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MUNCHIES culinary director Farideh Sadeghin shares her family recipe for Ghormeh Sabzi, an Iranian herb stew. This traditional Persian dish is as easy to make as it is flavor-filled, making it the perfect meal to serve all winter.

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How-To: Make Cauliflower Crust Pizza:

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How To Make Weed-Infused Honey: BONG APPÉTIT

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Here is a step by step way to make your favorite honey into a medicated natural sweetener that can be used in a variety of recipes.

If you are in the U.S. or CA, you can watch the first episode of VICELAND’s BONG APPÉTIT for free:

Re-visit episodes of Bong Appetit, the web series, on Munchies:

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How-To: Make Braised Chicken with E-Dubble

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Make your mama proud. Treat yourself. Whatever your reason, Chef E-Dubble’s chicken is the answer. Tender, juicy, and full of flavor, this fall-off-the-bone recipe is simple and has an equally tasty kale salad to go with it. Because eat your greens, kids.

Make sure to stop by Chef E-Dubble’s new pop up Café 633 next time you’re in Downtown LA, and thank him for the best chicken of your life. We promise you won’t regret it.

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How to Make Matty Matheson’s Squad Fried Chicken

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This is a special day guys! This is the day Matty shows you How-to make Fried Chicken. It’s not southern fried chicken, it’s squad fried chicken. Squad fried chicken can be from anywhere in the world, as long as you have a good group of buddies to share it with.

First, cut your birds into 10 even sized bucket-ready pieces. Then submerge those pieces in pickle brine for 24 hours. This is an important step and cutting corners will not be tolerated! After 24 hours, transfer your pieces into buttermilk for another 4 hours. Don’t complain about waiting, it’s not that hard and no one likes a complainer. Watch The Equalizer twice or something.. Denzel takes out the entire Russian Mafia in that movie. I think you can wait 4 more hours on your couch. After those 4 hours, evenly cover each piece of chicken in your flour mixture and preheat your oil to 300°. Once your oil reaches temperature, drop your chicken pieces in slowly. DO NOT FUCKING BURN YOURSELF! Cook your pieces for 15 – 20 minutes or until they reach 165° inside. Have you ever burnt your mouth on fried chicken? It fucking sucks, don’t do that to your squad. Let the chicken cool down before serving. After a few minutes, pull out some white bread, pickles and lemons and serve it to your squad.

Fried Chicken Suicide is real! Be careful with hot oil guys.

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How-To Make Beer Can Chicken:

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